Saturday, March 22, 2014

1/2 cup dried figs or dried apricots (use dates if you don't have figs or apricots)*Choose dried fruits without sulfur or other preservatives, organic when possible.

Optional: 1 teaspoon vanilla

Directions:Pulse together ingredients in a food processor till the texture is gooey and easy to rollinto balls. Roll balls and refrigerate for 30 minutes to help them set. Enjoy! Delicious with homemade almond milk.

ingredients:5 to 7 carrots, peeled and cut into sticks2 T sea salt1 T fresh dill (or more if you like)3 to 4 cloves of garlic, quarteredfiltered water

Directions:Place your ingredients in a quart sized mason jar and fill within one inch of the top with filtered water. Cover and ferment on your counter for 5 to 7 days. (Whole veggies take longer to ferment than shredded, so I like to leave mine for about 7 days) Refrigerate to stop the fermentation process and enjoy!

Instructions:Shred
apples and beets by hand, or in a food processor.Toss
the shredded apples and beets together until well-combined and mixed together.Add
the star anise and whole cloves to the apples and beets, and continue to
toss until the spices are evenly distributed among the shredded fruit and
vegetables.Add
about one cup of mixture to a blender with 1 cup water and 2 tbsp sea salt.
Puree. Then pour over apple beet
mixture. Mash
with a veggie pounder, wooden spoon or mallet to encourage the fruit and vegetables to release
their juices, creating a brine to encourage the proliferation of
beneficial bacteria.Ferment
in a mason jar (with the lid on) for a minimum of three to four days, or
longer, depending on the level of warmth in your kitchen.After
your apple and beetroot relish has sufficiently cultured, gently pick out the star anise pods and whole cloves.
8. Place
the apple and beetroot relish into a blender or food processor and process
until smooth. (optional)

Wednesday, March 12, 2014

ingredients:
1 cup coconut cream (the thick part of the coconut milk from a can)1 tablespoon strong coffee grounds (you could leave out for the kids)
1/2 teaspoon vanilla extract
8 ounces good dark chocolate
Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain.
Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth.
Cover the cupcake as fully as you wish with the ganache.
.